1) Heat the oil in deep saucepan over low-med. heat for abt. 20 min. 2) In med. bowl, mix sugar into water until dissolved. 3) Cut potatoes in half lengthwise, and then into 1/4" strips. 4) Put potatoes into the sugar solution and soak for 15 min. 5) Remove potatoes and dry thoroughly on paper towels. 6) The right oil temp. in crucial. To test oil, fry a couple of potato slices for 6 min. Remove and cool, then taste. The fries should not get too dark too soon and should be soft in the middle. If oil is too hot, turn it down and test again. The fries should not be under cooked,either. If they are, turn up heat. 7) When oil temp. if just right, put all of the potatoes in the oil for 1 min. This is the blanching stage. 8) Take fries out of the oil and let them cool. 9) When the fries have cooled, place them into the oil again for 5 min., or until golden brown. 10) Remove from oil and place on paper towels to drain. Salt to taste. Yield: 4 to 5 dozen french fries Oil temp. is critical in cooking these french fries. Be sure to test the oil on several potato slices before cooking large portions. And keep in mind that the more your cook at once, the longer your cooking time may be. The blanching stage may seem to be a nuicance, but it is crucial if you want your fries to come out right. Blanching allows the fries to soak up a little oil while cooling, and wil make them crispy when done. Source: "Top Secret Recipes" by Todd Wilbur
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|Serving Size: 1 Serving (1778g)|
|Recipe Makes: 1|
|Calories from Fat: 7853 (93%)|
|Amt Per Serving||% DV|
|Total Fat 872.6g||1163 %|
|Saturated Fat 64.4g||322 %|
|Monounsaturated Fat 551.8g|
|Polyunsanturated Fat 245.7g|
|Cholesterol 0mg||0 %|
|Sodium 195.5mg||7 %|
|Potassium 3079.7mg||81 %|
|Total Carbohydrate 182.8g||54 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 173.3g|
|Protein 15.8g||23 %|
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Calories per serving: 8483
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